Search result: Course units in Autumn Semester 2016

Food Science Bachelor Information
Bachelor Studies (Programme Regulations 2010)
3. Semester
Basics of Food Science
NumberTitleTypeECTSHoursLecturers
752-1000-00LFood Chemistry IW+3 credits2VL. Nyström, M. Erzinger
5. Semester
Basics of Food Science
NumberTitleTypeECTSHoursLecturers
752-5001-00LFood BiotechnologyW4 credits3VC. Lacroix, L. Meile, M. Stevens
752-6001-00LIntroduction to Nutritional Science Information W3 credits2VM. B. Zimmermann, C. Wolfrum
752-4005-00LFood Microbiology I
For students of the study programme Biology BSc the course can only be selected as 4th concept course.
W3 credits2VM. Loessner
Food Science General Courses
NumberTitleTypeECTSHoursLecturers
751-1101-00LFinances and Accounting SystemW2 credits2GM. Dumondel
551-0317-00LImmunology I Information W3 credits2VA. Oxenius, M. Kopf
751-1307-00LManagerial Economics Agri-Food Chain: Strategic Concepts Information W2 credits2GM. Weber, B. Höltschi
752-2120-00LConsumer Behaviour IW2 credits2VM. Siegrist, C. Keller, B. S. Sütterlin
752-1003-00LFood Chemistry IIW+3 credits2VL. Nyström, M. Erzinger
752-1103-00LFood Analysis IIW+3 credits2VT. Gude
752-3001-00LFood Process Engineering IIW+3 credits3GP. Braun
752-2000-00LFood Materials ScienceW+4 credits3GR. Mezzenga, G. Nyström
752-6307-00LPhysiology and Anatomy III Information W3 credits2VW. Langhans, R. Clara
Food Science Laboratory Practice
NumberTitleTypeECTSHoursLecturers
752-4007-00LExperimental Food Microbiology Restricted registration - show details
Number of participants limited to 48.

Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L).
W3 credits4PM. Schuppler, M. Loessner
Bachelor's Thesis
NumberTitleTypeECTSHoursLecturers
752-0220-20LBachelor's Thesis Restricted registration - show details O15 credits32DLecturers
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